A Bag of Colesalw

Green Cabbage - The Delicious Daily 11.09.2009 (Photo credit: TheDeliciousLife)

A few years ago I saw an article about different uses for a bag of coleslaw.  I was, at that time trying to figure out why my slaw was not slawish enough.  I finally figured out it was that I made it too fresh and it needed time for the dressing to "cook" it a bit.  But still there are only two of us and the cats don't eat cabbage so I took note of things to do and I started to use it whereever I felt I could use its cabbagey goodness. I like some volume in my food so the cabbage gives me that and I like the taste.

I add it to soup.  Some onions, celery a carrot or two, diced tomatos and broth = cabbage soup!
I also add it to most soup.

Instant stirfry!

Instant sauerkraut. Sautee with some oil or cooking spray, and salt over low to "sweat" the cabbage.  Add some vinegar and or bread and butter pickle juice. cook until soft.

Add to anything savory I need to stretch. It adds fiber and is pretty innocuous if not overcooked.

I toss it with shredded cheese in a quesadilla.

Add to salads.

Add to tuna salad.

Add peanuts, use rice vinegar, mirin or honey, a thinly sliced hot pepper, some basil and you get Thai slaw

Use with goolash.

I don't do this but  stuffed into pirogi with some potato?  it would cut the amount of potato and add fiber.

Any other ideas?

Weird Dinner or Lunch: TUNA "Pizza"

When my husband is away I make dinners that are a bit more like a lunch. One of my favorites is my creation Tuna Pizza. If you want an Italian name you could call it Pizza Tonato. It's a little like a tuna melt but with fewer calories.

I always buy packaged coleslaw because it is uber versatile.  I add it to soup, stews, and have some almost every day. 

Tuna Pizza 2 servings

Prep and cook: 10 to 15 minutes

2/3 cup shredded cheese, I like Kraft Fat Free Shredded Cheese. I I weren't on a perpetual diet I might use something else.

1/4 Fat Free Mayo or 1/3 cup fat free plain Greek yogurt

2 Cups Coleslaw mix (cabbage, carrots)

1 two serving pouch of albacore tuna.

1 stalk of celery in a fine dice

a few cornichons or bread and butter pickles depending on whether you like sweet or sour.

a few capers

Whatever you like. You might add olives, peas, whatever floats your boat!

2 10 inch Tortillas. I use Food For Life Brown Rice Tortillas

• Heat the broiler and put rack at second level down.

•  Mix everything but the tortilla together. I use a small mezzaluna or a chopper to get the mixture to a cohesive state.
  
• Place tortilla in an oven proof non-stick skillet.  If you have two you can do both at once
  spread half the mixture on it and cook on medium until the tortilla starts to brown and the cheese begins melting.
  
• Remove from stove and place in the oven under the broiler. The shredded top side of the cheese should be melting.  Take care with the edges of the tortilla which will brown quickly. The trick to the pan on the stove or under the broiler is to end up with something heated through on a tortilla that isn't burnt.
  
• Cut each tortilla into four pieces. 

Voila, dinner!